Wicked. Brat. Lime Bikes. Kermit The Frog. And now - peanut butter pancakes.
Despite the popular saying, it is easy being green thanks to this fun recipe from our friend Ed (Rocket & Squash) on Instagram.
Here's how to make it 8 pancakes:
The pancake.
- 100g baby spinach, washed
- 250ml milk
- 2 large eggs
- Pinch of salt
- 100g plain flour
The filling.
- 3 tbsp of our Dark Roast Crunchy Peanut Butter
- 2 tsp sesame oil
- 1 ½ tbsp light soy
- Juice 1 lime
- 1 1/2 tsp caster sugar
- 1 tsp rice vinegar
- 1 tbsp Olive Oil
- 300g shiitake mushrooms, the biggest halved
- 300g cavolo nero, leaves, roughly chopped and washed
- 1 clove garlic, minced
- 15g ginger, finely grated
- Blitz together the spinach, milk, eggs & salt until you have a bright green liquid.
-
Add the flour. Pulse a few times, then leave to rest for an hour or more (in the fridge if more than 1 hour).
- Cook the crepes as you always do! Bit of butter/oil, medium hot pan, about ¾ of a ladle per crepe. Wait until the surface is beginning to show small dots with the firm edges before flipping.
- Hold in a warm (80C) oven while you cook the filling.
-
Whisk together the dressing ingredients (peanut butter, sesame oil, soy, lime juice, rice wine vinegar & sugar) in a large mixing bowl.
- Fry the mushrooms on a high heat for 3 minutes, stirring only occasionally, until juices have been released and there’s some colour.
- Reduce heat a little. Stir in the ginger and garlic then add the cavolo nero. Stir. Cook for 60 seconds.
- Make a gap in the veg then add 3 tbsp water. Allow the liquid to cook away & leaves soften for another 90 seconds or so.
- Transfer the hot veg to the dressing, toss thoroughly then fill and fold those warm crepes.
Enjoy your peanut buttery, savoury, green pancakes!
